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Tuesday, March 24, 2015

Food & Wine Salad of the Month Recipe: Stir-Fried Snow Peas and Romaine

I made the salad of the month recipe from Food & Wine magazine last night. I followed the recipe verbatom and it came out so amazing! The egg makes it really filling so it easily can be a main course. Who would have thought lightly stir-fried romaine would be so delicious?! 

Saturday, January 24, 2015

Kitchen Surfing

Want to entertain but don't feel like cooking?  Then you have to try Kitchen Surfing!  You can choose from a selection of personal chefs, some focusing on a particular cuisine.  They come to your home and cook up a delicious meal for you and your guests. All of this only cost us $50 per person, tip included (although you can always throw them a little something extra if they did a really good job:)). We selected Chef Dominique Agri who offered a 4 course menu of Italian/Israeli influence.   The food was fresh and flavorful.  I don't know if this is standard but the lovely Chef Dominique even cleaned the kitchen afterwards which was a huge plus.  We were all very impressed!

Kitchen Surfing Website

For Chef Dominique Agri on Kitchen Surfing

Three-Cheese Asiago Rice Balls
White Bean and kale soup - with roasted shrimp and sourdough croutons

Served on top of a bed of arugula with shaved parmesan
Arugula with sliced zucchini and pecorino romano
Homemade rainbow and sesame cookies
Chef Dominique Agri

Sunday, January 4, 2015

Roasted Potatoes with Mushrooms

I had some potatoes and mushrooms in my refrigerator that were going to be reaching their end soon so I decided to put this quick dish together.   I served it as a breakfast side with eggs and garnished the dish with some chopped fresh chives.  This could easily be a nice side to serve along meat or poultry as well.

 Roasted Potatoes with Mushrooms 

6 medium sized red potatoes 1/2" slices with the skin on
1 pint of fresh mushrooms quartered
2 cloves of garlic minced
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
fresh ground black pepper to taste
sea salt to taste

Preheat your oven to 450.  In a mixing bowl combine all ingredients and toss well so everything is coated nicely.  Place the potato and mushroom concoction in a dutch oven or roasting pan and cook uncovered tossing occasionally until they are lightly brown, about 20 minutes.  Serves 4.